THE BEST EASY JUMBO BLUEBERRY MUFFINS RECIPE

  • ½ cup softened butter
  • 1 ¼ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup milk
  • 2 cups blueberries, washed, drained and picked over – or 2
    cups frozen blueberries, thawed (muffins in photo used frozen blueberries)
  • 3 teaspoons sugar

  1. Preheat the oven to 400.
  2. Mix the butter and 1 1/4 cups sugar until it is light and
    soft.
  3. Add the eggs, one at a time, beating well after each.
  4. Add vanilla.
  5. Sift in the flour, salt and baking powder, into to the
    creamed mixture alternately with the milk.
  6. Mash 1/2 cup of the blueberries with a fork, and mix into
    the batter.
  7. Fold in the remaining whole berries.
  8. Line a 12 cup standard muffin tin with cupcake liners
  9. Fill with batter.
  10. Sprinkle the 3 teaspoons sugar over the tops of the muffins,
    reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.
  11. Remove muffins from tin and cool at least 30 minutes.
  12. Store muffins uncovered in a cool dry place for a day.

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